Name: Kung Pao Chicken
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tablespoons white wine, divided; 2 tablespoons soy sauce, divided; 2 tablespoons sesame oil, divided; 2 tablespoons cornstarch, dissolved in 2 tablespoons water; 1 pound skinless, boneless chicken breast halves - cut into chunks; 1 ounce hot chile paste; 2 teaspoons brown sugar; 1 teaspoon distilled white vinegar; 1 (8 ounce) can water chestnuts; 4 ounces chopped peanuts; 4 green onions, chopped; 1 tablespoon chopped garlic

Kung Pao Chicken

This easy kung pao chicken recipe stir fries tender marinated chicken in a sweet-sour spicy chili sauce with peanuts for a Chinese takeout favorite.

1 hr 30 min total 30 min prep 30 min cook 4 437 cal

Instructions

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1 Gather all ingredients.
2 Whisk 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1 ½ teaspoons cornstarch in a large glass bowl until smooth. Add chicken pieces and toss to coat. Cover the dish and refrigerate for 30 minutes.
3 Combine remaining 1 tablespoon wine, 1 tablespoon soy sauce, and 1 tablespoon sesame oil in a medium bowl. Whisk in chili paste, brown sugar, and vinegar. Add water chestnuts, peanuts, green onions, and garlic and toss to coat.
4 Transfer water chestnut sauce mixture to a medium skillet. Heat slowly over medium heat until aromatic.
5 Meanwhile, transfer chicken from marinade into a large skillet; cook over medium-high heat, stirring, until chicken is cooked through and juices run clear.
6 Combine water chestnut mixture and cooked chicken together in one skillet. Adjust heat and simmer until sauce thickens and coats chicken, 1 to 2 minutes.